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Basic recipe Organic POMGEL

Due to the high water binding capacity of POMGEL*, bread and baked goods made with POMGEL* stay fresh for a prolonged time and have a more juicy taste.

General processing information (addition to existing recipes)

per kg flour

POMGEL*

Water

+10g

+25-30g

bright, light bread types

+15g

+40-45g

+20g

+50-60g

dark, heavy bread types

Please adjust the amount of salt in your dough accordingly.

Basic recipe for white bread:

Wheat flour*

1000g

Spiral mixer:

2 + 4 min

POMGEL*

   20g

Dough temperature:

approx. 27 °C

Salt   

   20g

Final proof:

approx. 35 min

Yeast*

   20g

Baking temperature:

220°C dropping to 180°C

Water

  650g

Simply add POMGEL* to the flour. Then prepare the dough as usual.

*From organic farming